Thai Curry Glass Noodles with Tofu

29 Jan
Glass noodles with vegetables and tofu.

Glass noodles with a thai curry coconut sauce and vegetables with tofu.

  • 3 bundles of glass noodles*, soaked in boiling hot water for 15min to 20 min, drain well
  • 200g firm tofu, cut into large cubes
  • a handful of cilantro (include the stems), finely chopped
  • a handful of parsley (include the stems), finely chopped
  • 2 to 4 tbsps soy sauce
  • 1 can (400mL) coconut milk
  • 2 to 3 tbsps thai curry paste
  • 1 small bell pepper, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced (or substituting with ginger would also be ideal)
  • 1 tbsp brown sugar
  • 2 tbsp oil
  • juice of 1 lime
  • 1 sprig of green onion, chopped (optional)

1. Heat a wok on high.

2. Add in oil, onions, peppers and garlic. Sautee on medium heat until onions and peppers are soft (about 5 minutes).

3. Add the cream portion of the coconut milk, curry paste, parsley, cilantro and sugar.  Combine well.

Coconut sauce with cilantro, parsely, peppers, onions and tofu.

Coconut sauce with cilantro, parsely, peppers, onions and tofu.

4. Once the sauce begins to simmer,  add in tofu and 2 tbsps soy sauce. Cook until tofu is heated through.

5. Add in noodles, lime juice and another splash of soy sauce.  Mix well.

Glass noodles in sauce with soy.

Glass noodles in sauce with soy.

6. If the noodles are dry, gradually add in the liquid portion of the coconut milk until the noodles are of desired consistency.

7. When noodles are done, add in green onions and enjoy.  Serves two generously.

*Glass noodles are also known as cellophane noodles, thread noodles or crystal noodles.

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